Autumn Sausage Corn Soup

Ham and sausage fortify this warming vegetable soup.Photos by Rob Hagen and Dan RobertsHam and sausage fortify this warming vegetable soup.


  • 3/4 pound fully cooked smoked sausage, sliced
  • 1/4 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 3 green onions, chopped
  • 3-1/2 cups water
  • 1 package (16 ounces) frozen corn
  • 1-1/2 cups cubed fully cooked ham
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup chopped fresh tomatoes
  • 1 can (6 ounces) tomato paste
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon cayenne pepper
  • Hot pepper sauce to taste

    How to make it 

  • 1

    In a large skillet, cook and stir sausage over medium-high heat until browned; drain well and set aside.

  • 2

    In a Dutch oven or soup kettle, cook and stir the flour in oil over medium heat for 5 minutes or until golden brown. Add the onion, green pepper and green onions; sauté until tender. Stir in the water, corn, ham, tomatoes, tomato paste, salt if desired, cayenne, hot pepper sauce and sausage. Bring to a boil.

  • 3

    Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serves 11 (about 2-1/2 quarts).

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